- 1 LG onion (roughly chopped)
- 10 cloves garlic (roughly chopped)
- 3 orange/red bell peppers (roughly chopped)
- 2 LB carrots (roughly chopped)
- 1 LG full celery stalk (roughly chopped)
- 2 sweet potato (roughly chopped)
- 4 zucchini/summer squash (roughly chopped)
- 1 LB mushrooms (roughly chopped)
- 6 OZ fresh baby spinach
- 20 Roma tomatoes (roughly chopped)
- 1 QT chicken stock
- 30 OZ canned crushed tomatoes
- Italian herbs
- Salt & pepper
- 14 OZ dried letter pasta
- Combine all ingredients except fot the pasta in a large (12 QT) stock pot.
- Simmer until all vegetables are soft.
- Puree and strain, return to the stock pot.
- Check and adjust seasoning.
- Add pasta and simmer until pasta is tender. Stir frequently to keep pasta from sticking.
Yields 20 servings.
Calories: 195kcal | Carbohydrates: 38.4g | Protein: 7.9g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 222mg | Fiber: 6.7g | Sugar: 15.4g